Nothing turns a plate of not-quite-filling-enough vegetables, grains or salad into a meal like an egg. While we're big fans of using a fried or poached egg to top off a dish, hard-boiled eggs are a more portable option for packed lunches and quicker too, if you boil a batch of eggs ahead of time and keep them stored in the refrigerator. Egg salad is a start, but there are many more ways to enjoy simple, no-fuss meals with hard-cooked eggs.
• Mashed up with mayo (and more): Classic egg salad makes a great sandwich filling or salad topping, and it doesn't have to be boring. Try it topped with radishes, mixed with avocado, or any of these eight ways.
• Chopped, on a salad: Chunks of hard-cooked egg add flavor, protein and textural contrast to an everyday green salad.
• Sliced, on a sandwich: Slices of egg on a sandwich is like a more elegant, deconstructed version of egg salad. Take a cue from this boiled egg and seared asparagus sandwich and combine the eggs with cooked or raw vegetables, tangy pickles and perhaps a few slices of crunchy bacon or some salty prosciutto.
• Made into sauce gribiche: A French sauce made with chopped hard-cooked egg, herbs, capers, cornichon and olive oil, sauce gribiche can be spooned over blanched asparagus, boiled new potatoes, or even a couple more halved hard-boiled eggs. Give David Lebovitz's recipe a try.
• Deviled: For deviled egg lovers, yes, a couple deviled eggs is a perfectly legitimate centerpiece to a meal. Make your grandma's famous recipe or try a modern twist, like smoky deviled eggs with Greek yogurt, bright pink beet-pickled deviled eggs or summery deviled eggs with basil aoili and capers.
How do you incorporate hard-boiled eggs into meals?
Related: Rise & Shine: 7 Savory Breakfast Sandwiches to Start the Day
(Images: Leela Cyd Ross)
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I incorporated hard-boiled eggs a lot more when we lived in Switzerland. They sold "picnic eggs" in the grocery stores, and they were always perfect (it's pretty hard to make perfect hard-boiled eggs with the extremely fresh European eggs I think). They were never over-cooked, and never hard to peel.
Now that I am left to my own devices to cook eggs, well... just last week I had planned to make deviled eggs for my book club, but after the first three were a nightmare to peel (taking large chunks of the white) despite scrupulous and careful prep, well, I gave up.
(and yes, I used the oldest eggs I could find)
Just one of the many, many, reasons I miss Switzerland.
Egg pilaf (with caramelized onions and often, mushrooms) and egg curry (with onions, tomatoes and coconut milk).
Indian egg curry - simple, creamy, and full of aromatic spices. I like having it over basmati rice, breaking the boiled egg open with my spoon and dissolving the yolk into the sauce.
The fresher the egg is, the harder it is to peel it when boiled. If your eggs are fresh, poach them, otherwise hard boil them when they are near their sell-by date!
I recently took a Bon Appetit recipe for eggy potato salad and used the leftover whites to make potato-turnip salad stuffed eggs...recipe here:
http://scrumptiousgruel.wordpress.com/2012/06/06/poturnip-potato/
i make a chunky gacamole and i put hard boiled eggs in it. it sounds yucky and even when i was making it it sounded terrible but its not it was really good. i got this wacky idea from my husband hes from honduras and he said thats how you make gacamole!!!!!!